This exquisite crab salad is truly a feast for the senses (pun intended!). The combination of sweet crabmeat and green apple with the tangy pink grapefruit dressing creates a perfect balance of flavors. The addition of fiber-rich asparagus, radish, and avocado provides a delightful crunch and depth of flavor to this exceptional salad. Believe me, this recipe is a must-try!
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Salad Recipes
This crab salad with avocado and asparagus, drizzled with a creamy pink grapefruit dressing, is a showstopper. The creamy avocado, crunchy asparagus, and tender crab meat create a delightful texture profile, while the pink grapefruit aioli dressing adds a unique citrus twist that sets it apart from traditional salads.
Packed with protein, fiber, and healthy fats, this salad is both nutritious and delicious. It's a light yet satisfying meal that's perfect for warm days or a quick, healthy dinner. You'll find yourself making it over and over again.
👩🍳 If you enjoy this recipe, you may also like my other delightful salads: pink grapefruit and avocado salad, Persian salad with pomegranate, or Mediterranean halloumi salad.
Ingredients
Here's what you'll need for this crab salad recipe. You can find the complete measurements in the recipe card below.
- Crab: Cooked crabmeat (avoid imitation crab) from a fishmonger or canned crabmeat. Grilled shrimp or salmon can be used as substitutes for crab.
- Salad: Asparagus, watercress (or arugula/rocket), avocado, radishes, green apple, green onions, sea salt, and black pepper.
- Dressing: Mayonnaise, pink grapefruit, garlic, onion powder, and sea salt. You can use orange wedges instead of grapefruit for a milder flavor.
How To Make Crab Salad With Avocado, Asparagus & Pink Grapefruit Dressing
Check out the full recipe and nutritional information below. Here are some helpful step-by-step photos.
- Prepare the dressing: Blend mayonnaise, grapefruit slices, garlic, onion powder, and salt until smooth.
- Cook the asparagus: Sauté asparagus in olive oil for 2-3 minutes until slightly tender.
- Assemble the salad: Layer watercress, asparagus, avocado, radishes, green apple, crab meat, and green onions.
- Dress the salad: Drizzle with grapefruit aioli dressing and serve extra on the side.
Recipe Tips
- You can substitute crab meat with cooked prawns, scallops, salmon, or white fish.
- If you're not a fan of watercress, try arugula or spinach as alternatives.
- If grapefruit is too bitter for your liking, use orange wedges and add a splash of lemon juice for acidity.
- Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate and add it just before serving.
- You can serve the salad as a whole on a large platter or as individual appetizer portions at a dinner party.
Serving Suggestions
This crab salad complements a chilled glass of white wine and a side of crusty bread perfectly. It's ideal for a light lunch or a refreshing dinner. For a heartier meal, consider serving it with French fries, roasted potatoes, or cooked quinoa on the side.
